Yoshimitsu Fugen knives are well-priced, handmade, forged blades that sit at the lower end of the cost scale yet perform admirably - a great introduction to Japanese kitchen knives. The shaping on these knives is nicely executed, and the performance regularly outpaces the modest price. The out-of-box edge is about average; a quick trip to your favorite stones results in a screaming sharp edge, and CKTG offers a pre-shipment sharpening service for anyone who wants a head start.
The knife is made with a Hitachi White #1 core and soft iron cladding that retains the carbon forging scale for extra protection, better food release, and good looks. A sujihiki is essentially a two-sided yanagiba, used for slicing raw and cooked proteins in a single drawing action. At 240mm this is a great size for kitchens with limited space, equally useful for sushi prep and broader slicing tasks - the short blade height means less friction when slicing, so the blade draws through fish and boneless meat with ease. The handle is a simple octagonal shape finished in lacquer.
What Customers Are Saying: One reviewer who switched over from thin gyutos for slicing calls this a major upgrade, also praising the versatility of the double bevel edge over single-sided alternatives. His one real complaint is the out-of-box edge, which he describes as ripping rather than slicing until a proper sharpening session on 1000, 6000, and 8000 grit stones brought it fully to life. He notes the rustic style means the spine is a bit rough with some imperfections in the blacksmith finish, and the handle install is basic, needing a bit of resin around the drill holes to seal properly - but considers it a great blade for the money regardless.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
The knife is made with a Hitachi White #1 core and soft iron cladding that retains the carbon forging scale for extra protection, better food release, and good looks. A sujihiki is essentially a two-sided yanagiba, used for slicing raw and cooked proteins in a single drawing action. At 240mm this is a great size for kitchens with limited space, equally useful for sushi prep and broader slicing tasks - the short blade height means less friction when slicing, so the blade draws through fish and boneless meat with ease. The handle is a simple octagonal shape finished in lacquer.
What Customers Are Saying: One reviewer who switched over from thin gyutos for slicing calls this a major upgrade, also praising the versatility of the double bevel edge over single-sided alternatives. His one real complaint is the out-of-box edge, which he describes as ripping rather than slicing until a proper sharpening session on 1000, 6000, and 8000 grit stones brought it fully to life. He notes the rustic style means the spine is a bit rough with some imperfections in the blacksmith finish, and the handle install is basic, needing a bit of resin around the drill holes to seal properly - but considers it a great blade for the money regardless.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
- Knife Brand: Yoshimitsu Fugen
- Blacksmith: Yoshida San
- Location: Shimabara, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even
- Weight: 5.4 oz (152 g)
- Blade Length: 252 mm
- Total Length: 393 mm
- Spine Thickness at Base: 4 mm
- Blade Height: 38 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great slicerPosted By: Mark Kirkwood - verified customer
42 people found this review helpful
I had been using thin gyutos for slicing, but this guy is so much better! Also the two sided edge means the knife is more versatile than one sided equivalents.
The only nit is that the OOB edge sharpness was very poor - ripping rather than slicing hanging paper! However the heat treatment is excellent, so after about an hour or so (2 sessions), on 1000, 6000 and 8000 grit stones I am very happy with the edge (no more ripping). So putting it to work after the sharpening - magic!. If you don't have much sharpening kit I'd recommend adding the CKTG shaprening when you order this knife.
The fit and finish is pretty good - however this is a deliberately rustic style,
so the spine is a bit rough and there are imperfections in the blacksmith finis
h plus the handle install is...err...basic (needs some resin or glue to seal around drill holes). However you are getting a great blade for the money...it is all about the blade :-)
42 people found this review helpful
I had been using thin gyutos for slicing, but this guy is so much better! Also the two sided edge means the knife is more versatile than one sided equivalents.
The only nit is that the OOB edge sharpness was very poor - ripping rather than slicing hanging paper! However the heat treatment is excellent, so after about an hour or so (2 sessions), on 1000, 6000 and 8000 grit stones I am very happy with the edge (no more ripping). So putting it to work after the sharpening - magic!. If you don't have much sharpening kit I'd recommend adding the CKTG shaprening when you order this knife.
The fit and finish is pretty good - however this is a deliberately rustic style,
so the spine is a bit rough and there are imperfections in the blacksmith finis
h plus the handle install is...err...basic (needs some resin or glue to seal around drill holes). However you are getting a great blade for the money...it is all about the blade :-)
